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Fail-Safe Gravy for Christmas Dinner | Jamie Oliver

This is Jamie’s tried and trusted gravy recipe using the resting juices from your roast meat – in this case Turkey. From mastering the roast vegetable base, to the importance of balancing sweet and sour and locking in flavour using giblets and resting juices – Jamie will show you how to create a gravy that’s thick, rich and next level deliciousness.

Check out the rest Jamie’s fail-safe Christmas recipes:

Roast Turkey |
Stuffing |
Roast Potatoes |

to guarantee an all round delicious roast dinner.

And for some more inspirational Christmas recipes check out |

This recipe contains 1/2 teaspoon of added sugar per person in the jam based on the serving suggestion for the fail-safe roast turkey that accompanies it.
For more nutrition info, click here:

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  1. muscleandmath

    2nd March 2017 at 11:37 pm

    aaaaaah…. bisto

  2. Walter Bishop

    2nd March 2017 at 11:37 pm

    I wonder what type that stove top that is it would go great in my house I wonder what company made it also great tips about how to make gravy .

  3. Oosee Oosee

    2nd March 2017 at 11:37 pm

    From the tray to the blender to the saucepan is easy and tasty

  4. Captain Goeby

    2nd March 2017 at 11:37 pm

    It is the British wayyyy!

  5. Cathy De Santis

    2nd March 2017 at 11:37 pm

    I've always been intimidated with the gravy and get really stressed. I followed the basics of this gravy method and it was the easiest & best gravy I ever made! The trivet of veggies was amazing advice!

  6. PinkJizzy

    2nd March 2017 at 11:37 pm

    or you could just buy gravy ?

  7. TheWalz666

    2nd March 2017 at 11:37 pm

    Use any alcohol. Wine, port or sherry. Otherwise it will be just like a chicken soup….

  8. Daisy Dee

    2nd March 2017 at 11:37 pm

    A total DIY Gravy virgin, so followed this to the tea and it was utterly fantastic! Everyone loved it! Thank you J.O for holding my hand and walking me through it. Loved your video and will use if forever!!!

  9. DreamRice

    2nd March 2017 at 11:37 pm

    Did it last year – gonna do it today again! ABSOLUTELY LOVE IT! last year with duck – this year with pork 🙂

  10. Longer HD

    2nd March 2017 at 11:37 pm

    jamie? how much liquid?

  11. Georgina Andreou

    2nd March 2017 at 11:37 pm

    Awesome gravy ….going to make this delicious rich gravy sooooo yummy i always put orange/clementine celery fresh herbs for the trivet havent used onions but i will it sure will bring gorgeous aroaming yeahhhhh!! thanks Jamie Merry Christmas to u & the family ?

  12. Peter Richardson

    2nd March 2017 at 11:37 pm

    This is exactly what I needed – many thanks!

  13. JewelsFromVenus

    2nd March 2017 at 11:37 pm

    I am now on a mission to find quince jelly!! I can't imagine how awesome that was..and I wont throw out the giblets like I usually do..

  14. vaiouser

    2nd March 2017 at 11:37 pm

    gonna try it for christmas this year. will be my first time making a gravy so will probably end up terrible. but the good thing is i won't know the difference.

  15. Rav 2347

    2nd March 2017 at 11:37 pm

    Large up Jamie the Legend I'm going to bang this out like it's nothing on xmas

  16. lynn clark

    2nd March 2017 at 11:37 pm

    gonna try this looks fabulous thanks Jamie and very merry xmas to you and Family

  17. Ironfranko

    2nd March 2017 at 11:37 pm

    I suggest gelatin powder in place of flour or starch!

  18. John Daniels

    2nd March 2017 at 11:37 pm

    What do I do if I have an induction hob?

  19. Samuel Moran

    2nd March 2017 at 11:37 pm

    what was the stock he added ?

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